CRANBERRY QUINOA SALAD
Cranberry Quinoa Salad is a healthy recipe that involves simple ingredients like fresh herbs, almonds, and feta cheese. With a delicious lemon dijon dressing, it's the perfect refreshing side dish or main course! Ready in less than 30 minutes.
Provided by Erin Lives Whole
Categories dinner
Time 30m
Number Of Ingredients 14
Steps:
- Rinse your quinoa in a fine mesh strainer and then add to a saucepan.
- Add in veggie stock and turn on heat.
- Bring to a rolling boil, then stir and turn the heat down to low and cover.
- Cook for 15 minutes covered.
- Turn off heat and let sit for about 5 minutes.
- After 5 minutes, open lid and fluff with fork.
- Your quinoa should have absorbed all the water, if not, return to heat for a few more minutes.
- Pour quinoa into bowl for cooling.
- Assemble the dressing while you wait.
- Whisk together oil, lemon juice, garlic, dijon mustard, salt and pepper in one bowl.
- Once quinoa as completely cooled, add cranberries, green scallion, almonds, feta cheese, and parsley.
- Add dressing on top and mix together!
- Serve immediately or cold. This salad gets better the longer it sits in the fridge!
- Enjoy.
Nutrition Facts : ServingSize 1/3 cup, Calories 205 calories, Sugar 9 g, Sodium 232.5 mg, Fat 12.3 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 21 g, Fiber 2.5 g, Protein 5 g, Cholesterol 8.3 mg
QUINOA CRANBERRY SALAD
This Quinoa Cranberry Salad is full of fresh, feel good flavours that everyone will love! With nutrient rich spinach, sweet dried cranberries and a zippy lemon dressing, it is able to stand alone as a protein packed, healthy meal, or can be served as a side. It's easy to make ahead of time and is naturally gluten free.
Provided by Melanie McDonald
Categories Salad
Time 25m
Number Of Ingredients 9
Steps:
- Rinse the quinoa well in a fine sieve then add it to a dry pan and gently toast it over medium heat for a couple of minutes, keeping it moving, until it starts to smell a little nutty. Once it does turn off the heat.
- Add the water, bring to a simmer, and cook uncovered for about 10 minutes until the water has mostly absorbed.
- Turn off the heat, cover tightly and leave to steam for at least 5 minutes but longer is fine. Allow to cool completely before fluffing with a fork and continuing with the recipe. If you are in a hurry to cool it, you can spread it out in a thin layer on a cool plate or baking sheet.
- Rinse the quinoa in a sieve then tip the wet quinoa into the insert of your Instant Pot. Saute over medium heat for a few minutes, stirring frequently until it starts to smell nutty. Once it does turn the Instant Pot off.
- Add 1 cup of water to the quinoa, stir, then put the lid on and seal the vent. Set to 2 minutes high pressure and leave the pressure to naturally release. Remove the lid, allow to cool and fluff with a fork before using.
- Shred the spinach and stir it through the cooled quinoa. Add the cranberries and stir them through too.
- Zest the lemons and add it to a small jar or bowl. Juice the lemons and add the juice to the jar/bowl with the zest. Add the maple syrup, optional olive oil, salt and pepper. Put the lid on and shake it or whisk it together.
- Pour over the quinoa mixture and toss well to coat. Taste and add more salt and pepper if needed.
Nutrition Facts : ServingSize 128 g (about 1/8th of the entire recipe), Calories 171 kcal, Carbohydrate 29 g, Protein 3.5 g, Fat 4.8 g, SaturatedFat 0.6 g, Sodium 175 mg, Fiber 2.4 g, Sugar 15 g
LEMON CRANBERRY QUINOA SALAD
As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. -Mary Shenk, DeKalb, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For dressing, in a small bowl, whisk the first 5 ingredients until blended., In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl., Add jicama, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.
Nutrition Facts : Calories 218 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 370mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
CRANBERRY AND CILANTRO QUINOA SALAD
I got this recipe from the restaurant my dad built. I love the unique way of cooking the quinoa and the great combinations of the flavors.
Provided by Alison
Categories Salad Grains Quinoa Salad Recipes
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
- Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 31.6 g, Fat 3.9 g, Fiber 4.1 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 13.1 mg, Sugar 8.2 g
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